GoatÂ’s cheese, bacon and prune tart

For the dough:
250g of flour
Â½ glass of water
1 tablespoon of olive oil
1 pinch of salt
1 tablespoon of Herbes de Provence
For the filling:
- 12 slices of smoky bacon
- 250g of pitted prunes
- 100g of goatÂ’s cheese, not too firm

Preparation

Make the pastry: on the work surface, make a well with 150g of flour and pour in the water, oil, salt and herbs. Mix and add the rest of the flour until the dough no longer sticks to your hands. Roll into a ball and wrap in cling film. Leave to rest for an hour. Flour a tart tin. Preheat the oven to gas mark 6/180Â°C. Roll out the pastry onto a floured surface. Line the tin, letting the pastry hang over the edges. Put the 6 rashers of bacon, without the rind, onto the pastry. Then add the prunes, cut into 1cm pieces. Add the cheese, then make a lattice pattern with the rest of the bacon. Trim the edges of the pastry. Bake for 45 minutes (gas mark 5, 150Â°C).